Friday, 11 May 2012

Crispy Chicken Bake

This is the first recipe that I have tried from my new Lisa Faulkner recipe book. It looked fairly simple & quick to make - perfect for busy nights that are full of after school clubs! It tasted ok. but it didnt "wow" me. The potatoes didnt crisp up or colour, which was disappointing. I would make it again if I needed a no-fuss quick meal. The portions are quite small, but maybe we are just hearty eaters!

10 chicken thighs (2 per person, I was cooking this for 5)
4 potatoes, sliced (the recipe didnt say how thinly to cut these, so I went for about 1/2 cm)
2 lemons
2 tablespoons oilive oil
1 tablespoon chopped tarragon
1 teaspoon sweet paprika
Salt & pepper

Slash the chicken with a sharp knife. Mix 1 tblsp oil, zest of 1 lemon & the juice of 2 & the tarragon in a bowl. Add the chicken and mix with your hands, getting the chicken nicely coated. Place the sliced potatoes in the bottom of a roasting tin, overlapping slightly if they dont all fit in. Drizzle with the remaining oil & sprinkle on the paprika. Place a wire rack over the potatoes, and place the marinated chicken on top of the rack. Cook in the ovan at 200c for about 35 minutes, til the chicken has crisped up and cooked through.


  1. I quite often get crispy potato disappointment with these kind of recipes - I've started to do them on a separate tray...

    1. Think I will have to try that next time, even if it means lsoing the chicken flavour. Soggy potatoes are not really appetising!